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 Fig-and-Ginger Chutney Recipe | MyRecipes
crystallized ginger, mustard seed, cloves, raisin, fig, balsamic vinegar, red wine vinegar, honey
This is a rather piquant jam; the ginger gives it heat. Serve it with grilled meats, especially pork, or curried dishes. Store it in an airtight container in the refrigerator for up to 2 weeks.
Instru...
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|  Ginger Lime Dip Recipe - Food.com
crystallized ginger, lime peel, mayonnaise, honey, lime juice, sour cream
365 Snacks Hors D’oeuvres & Appetizers. Serve as a dip for fresh fruit. Can be made up to 3 days in advance.
Serving Size: 1 (149) g Servings Per Recipe: 1 AMT. PER SERVING % DAILY VAL...
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Gingered Rhubarb Jam Recipe - Food.com
crystallized ginger, lemon, apple, rhubarb, honey, sugar, water
This is a refreshing change from the sweetness of most jams. Ginger adds a pungent spiciness while the honey offsets the tartness of the rhubarb.
Serving Size: 1 (1282) g Servings Per Recipe: 1 AMT....
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| Apricot Honey Butter Recipe - Food.com
crystallized ginger, lemon peel, apricot, honey, lemon juice, water
Recipe By Small batch preserving book
Serving Size: 1 (1094) g Servings Per Recipe: 1 AMT. PER SERVING % DAILY VALUE Calories: 675 Calories from Fat 6 g 1 % Total Fat 0.7 g 1 % Saturated Fat 0 g...
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| Beetroot, Lemon and Ginger Marmalade Recipe - Food.com
crystallized ginger, lemon peel, beetroot, salt, honey, lemon juice
Found this on About.com and thought it sounded just delicious if you are a beet lover as I am. Will keep for up to 3 weeks in a fridge. From Mollie Katzens Sunlight cafe
Serving Size: 1 (591) g Servi...
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| Lamb Marinade With Candied Ginger Recipe - Food.com
crystallized ginger, rosemary, garlic, red wine vinegar, soy sauce, honey, sherry, lemon juice
I don't want to lose this. It's adapted from The Fine Arts Cookbook II. Good with butterflied leg of lamb as a 24 hour marinade. I guessed the yield.
Serving Size: 1 (258) g Servings Per Reci...
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| Butterscotch-Ginger Ice Cream Sauce For Two Recipe - Food.com
butter, crystallized ginger, cornstarch, dried ginger, vegetable fat spread, honey, brown sugar, cream
This is a wonderful sauce to serve over French Vanilla ice cream. Definitely for ginger lovers only, though; although if you leave out the ground and crystallized ginger, you do have a terrific butter...
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